I'VE DONE IT. FOR THE FIRST TIME IN MY LIFE, I'VE USED CORNSTARCH SUCCESSFULLY. NOTHING CAN EVER TOP THIS MOMENT IN HISTORY. With this accomplishment, If I wanted to, I could probably become a successful 1960's housewife. I bet 1960's housewives were also masters of cornstarch, as I now am.

Whisk together the brown sugar, pineapple juice and soy sauce; pour around chicken.

Cover and cook on low for about 5 to 6 hours, depending on the size. ​​

Remove chicken with a slotted spoon and place on a plate with tented tin foil over it to keep warm. Transfer all juice/sauce to a saucepan, and heat on high until it starts to boil.

Whisk together the water and cornstarch until there are no lumps. ​(I didn't get a picture of that, but it looks like chalky water.

Slowly stir into the boiling sauce until fully incorporated and continue boiling for about 3 to 4 minutes or until mixture thickens. Remove from heat and let rest a moment.

Brush the sauce over each chicken thigh and serve the remaining sauce at the table.

Serve over rice, and eat all the yummy sauce with the rice.

RP Servings: Well ok so we made sauce for 3 lbs of chicken, but only actually made 1lb of chicken. As written though, 9-12.​Stars: 4! And not only because I now understand cornstarch. This was cheap and simple, and would be a great dish to make if you had to cook for a lot of people. The pineapple juice and soy sauce were understated but tasty. I definitely recommend cooking on the short side- ours were a smidgen overcooked, but we did 3 hours on high (plus a couple hours of "keep warm" time) for pretty small, non-frozen thighs. We definitely could have done 2.5 hours high (5 hours low) with no problem at all, but it depends on the size/circumstances of your chicken.

I have never made risotto, mostly because I never think of it in time to do all that stirring. This recipe is risotto-like, but easy... Or so it says! And who doesn't like butter and parmesan together? So I think this will be a good, hearty side dish for a chilly night.

Saute the garlic in melted butter over medium heat 3-4 min, until fragrant. Add the rice and stir to coat with butter.

Add the milk, water, and salt. Bring to a boil, then lower heat to low for 20 min, until rice is cooked, stirring occasionally. Add the parmesan and parsley if desired. Adjust the salt if needed. Splash with milk if you want a creamier consistency.

RP Servings: 4-6

RATING: 3 starsI really liked this (3 1/2 - and I think it'll be 4 stars as a breakfast). My husband didn't like it AT ALL and didn't eat it. I'm not really sure why, as it wasn't too strongly garlicky which is usually his issue with flavored rice. But since I at all of mine and will probably eat it til it's gone... I'm going with a 3 star rating. Shhh... Don't tell!

While this is called a "salad", it's a like a taco salad, not a Caesar salad. Meaning hot. Yeah, I know. Confusing... But complain to Southern Living about it! Meanwhile, I'm making this "salad" for a guest and thinking it's going to be super good!

Brown the beef in a large pot. In a smaller pot, cook the rice with salt and cumin. When the rice is cooked, mix into the beef with the lime juice and zest.

Serve with toppings of your choice.

RP Servings: 4-5

RATING: 4 1/2 starsThis is SO GOOD! Our friend said he could eat the whole pot, and both he and my husband had seconds. I'm looking forward to leftovers tomorrow (if the guys don't polish it off after I go to bed!)...

My husband doesn't like curry or most Indian food. I'm not sure why except that he'd never had it til his 40s, and it was a new and unusual taste. But I like the right kind of curry, and I'm always looking for a way to jazz up rice. (Leftover rice dishes are one of my favorite breakfasts. Don't hate.) This one is fast and easy, and even if my hubby doesn't like it, it'll be nice to have it in hand for me! (Did that sound like Gollum? "I'll have it for meeeeee!")

INGREDIENTS1 cup long grain rice and 2 cups water 1 green bell pepper (didn't use)1/2 white onion, chopped (used 1 whole onion)1 teaspoon Curry Powder1 teaspoon salt 1/4 teaspoon black pepper CURRY NOTE: I do not like the usual kind you get in the grocery spice aisle. This is the kind my mom used for some sort of curried crab thing that I hated as a kid. I didn't really realize that "curry" isn't one thing, but has almost infinite variety until a few years ago. This kind from Uganda is delicious, and you can find other blends in specialty stores/markets or online if you don't like the "US standard" kind!

Blend your spices in a small bowl. Cook the rice according to package directions.

Sauté the onion and pepper. I added a clove of garlic because... Well how can you go wrong adding garlic?! Cook until soft. The recipe says to sauté it in only water, which seems weird. I used a little oil, and then added some water to steam them out a bit towards the end - about 1/4c or so. The water cooks out but helps soften the veggies. Add in the spices and mix well, then let cook about 5 min on medium low. I added a bit more water here and let that cook out, too.

Mix in your cooked rice until blended and heated through (if the rice cooled - and you could do this with leftover rice too!). Serve.RP Servings: about 4RATING: 4 starsOk, hubby said "maybe 2 1/2 stars" and didn't finish his, but we've already addressed his curry issues so I'm tossing that rating. 😁 I thought it was REALLY good. I would have liked to have eaten more, in fact. And it would be great with beans, or some beef or lamb cooked in the rice. (We had lamb burgers with it - and YUM!) Super versatile - as long as it's a curry blend you like!

We've gotten a lot of green peppers in our veggie box, and according to Pinterest, the only thing that you can make from green peppers is stuffed green peppers. After quite a few stuffed green peppers I wanted something different, so I present to you..... stuffed green pepper casserole! Don't worry, it's different because it's a casserole this time.

Add tomatoes, sauce, corn, garlic powder, salt, and pepper to the onions and peppers. Bring to a boil, then reduce heat and simmer 5 minutes.

Stir in rice and ground beef. At this point, wish that you had taken the phrase "use a large stock pot" seriously.

Pour into a 9x13 baking dish. Top with shredded cheese.

Bake at 350 for 12-15 minutes or until cheese is melted.

RP Servings: 6-8Stars: We gave it 4 stars and I really liked it a lot, but I think my husband liked traditional stuffed peppers more. Which makes sense- he likes green peppers and I don't really. This was more "casserole" than "green peppers," but it was a nice change!

Author

Jennings & Ryan are mother/daughter, and love to cook. And look at Pinterest. So we thought...Why not? At least one Pinterest recipe, with photos and a review, every day for a year. What could go wrong?